Sweet Potato Tortilla Canapes

Since a while I'm having a pack of wheat tortillas they had to be eaten. Till now I wasn't really in the mood for them, but today is deadline for them.

 

Still not feeling well, caughing, nose running something easy for dinner was just what I wanted! But loaded full with vegetable was for sure!

 

I made mexican wheat tortillas with sweet mashed potatoes and mixed vegetables from onions, beans, peppers, eggplant, okra and fresh coriander.

My creation intended to be more a finger food but can be easily eaten as a main dish. For mine it endet up to be a main dish served with a saladbowl. Yummy

 

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Sweet Potato Tortilla Canapes

Preparation time: 40 minutes
2 Persons

Ingredients:

Vegan wheat tortillas (6-8 pieces)

2 large sweet potatoes

1 lime

brown cane sugar

1 large onion

1 red and yellow bell pepper

1 small Eggplant

5-6 Okras

1 can kidney beans

1 small soy yogurt

50 g pine nuts

1 bunch fresh coriander

Agave syrup or maple syrup

Direction:

Peel the sweet potatoes, cut into small pieces and cook. Cut onions and pepper into strips. Cut Eggplant into small slices and okra into pieces. Finely chop the coriander, then squeeze the lime.

Fry the eggplant and okra in olive oil for 3-4 minutes and set aside. Now sauté the onions and add peppers and cook briefly. Stir in the eggplant and okra and mix with 1-2 tbsp brown sugar cane. Finally add kidney beans.

Drain the sweet potatoes, mash with potato masher, add lime juice and brown sugar and mix everything.

Heat oven to 160°. Heat up the tortillas for a brief moment.

Now on every tortilla put 1-2 EL sweet potato puree. Some vegetable mix, 1 teaspoon pine cores, 1 tsp Agave  juice and add some soy yogurt and fresh cilantro and tightly roll up. Repeat with remaining tortilla . Now cut each roll up evenly into sized pieces. Arrange them on a platter and serve.